Cast Iron Chicago-Style Pepperoni Pan Pizza

Name: Cast Iron Chicago-Style Pepperoni Pan Pizza
Yield: Serves 4
Ingredients: 3 ounces thinly sliced, pepperoni; 1/2 cup plus 2 tablespoons, warm skim milk (110 degrees); 1 1/2 tablespoons, extra-virgin olive oil; 1 3/4 teaspoons, instant or rapid-rise yeast; 1 3/4 cups (8 3/4 ounces), all-purpose flour; 1 1/2 teaspoons, sugar; 1/4 teaspoon, salt; 8 ounces, mozzarella cheese, shredded (2 cups); 1 1/2 cups, pizza sauce; 1/4 cup, grated Parmesan cheese

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By Russell Selander

Chicago-style deep-dish pizza is known for its special tender crust, which is crisp on the bottom and chewy in the middle.

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES4

TIME1 ¼ hours, plus 1 to 1 ½ hours rising

Cast Iron Chicago-Style Pepperoni Pan Pizza

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

WHY THIS RECIPE WORKS

Chicago-style deep-dish pizza is known for its special tender crust, which is crisp on the bottom and chewy in the middle. To make a dough with just the right consistency, we used milk instead of water, which also gave the crust a richer fl...

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